ABOUT SUMAC

THE CONCEPT

Sumac:
Grows in clusters of small deep-red berries – then handpicked and lingered in the sun to dry. The bright fragrant spice brings clean astringency and citrus tang to the dish.

Menu:
Icelandic pristine seasonal ingredients subtly immersed in exotic spices – adding luscious and inspiring influences from Lebanon and Morocco. An eclectically seductive culinary affair brought to the Icelandic dining experience.

Bar:
Where locals and visitors can diversify their drinking repertoire with handcrafted Mediterranean cocktails, enhanced with Icelandic charisma.

Kitchen:
Led by Chef Thráinn Freyr Vigfússon and culinary partner and Head chef Hafsteinn Ólafsson Chef of the year 2017, together creating an Icelandic cuisine seduced by flavors and flair from the coastline of North Africa to Lebanon – yet with the quintessential Reykjavik mood.

Space:
Interior is inspired by the nostalgic atmosphere of the city of Beirut, Lebanon. Where muted colors and deteriorated texture of todays Beirut meets the finesse of elegance of the citys past, formerly nicknamed: Paris of the the East.

Opening Hours:

Weekdays

Lunch:12PM – 14PM
Dinner: 5PM – 11PM
Drinks: 12PM – 12AM

Weekends
Dinner: 5PM – 11PM
Drinks: 14PM – 1AM